Physicochemical, Pasting, and Functional Properties of Amaranth Seed Flours: Effects of Lipids Removal
Khetan Shevkani, Narpinder Singh, Amritpal Kaur, Jai Chand Rana
Journal of Food Science
Abstract
Amaranth grains are known to have higher amount of proteins and lipids than cereals. Amaranth lipids are rich in unsaturated fatty acids, which are prone to oxidative rancidity. Removal of lipids or defatting of flours may be carried out to enhance product shelf life by preventing undesirable oxidative chain reactions. Therefore, this research was undertaken to see the effects of defatting on the functional properties of amaranth flours. The defatting was a value addition process as it improved the functional properties of the flours.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
Defatting improves functional properties of amaranth flours
“Removal of lipids or defatting of flours may be carried out to enhance product shelf life by preventing undesirable oxidative chain reactions. Therefore, this research was undertaken to see the effect...”
Amaranth lipids are rich in unsaturated fatty acids
“Amaranth lipids are rich in unsaturated fatty acids, which are prone to oxidative rancidity.”